Description
A decadent Chocolate Chip Bread Pudding made with buttery brioche or challah bread, soaked in a rich vanilla custard, baked to golden perfection, and served warm with a luscious homemade cream sauce.
Ingredients
Scale
Bread Pudding
- 4 cups cubed bread (brioche or challah preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
Cream Sauce
- 1/2 cup heavy cream
- 2 tbsp granulated sugar
- 1 tbsp butter
- 1/2 tsp vanilla extract
Instructions
- Prepare Bread: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and evenly spread the cubed brioche or challah bread inside.
- Mix Custard: In a large bowl, whisk together whole milk, heavy cream, granulated sugar, vanilla extract, and eggs until smooth and fully combined to create the custard base.
- Assemble: Pour the custard evenly over the bread cubes, ensuring that all pieces soak thoroughly. Let the mixture sit for 10 minutes to absorb. Then sprinkle the semi-sweet chocolate chips evenly over the top.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes until the custard has set and the top is beautifully golden brown.
- Prepare Cream Sauce: While the pudding bakes, combine heavy cream, granulated sugar, and butter in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract.
- Serve: Once baked, drizzle the warm cream sauce over the bread pudding before serving for an extra layer of rich flavor.
Notes
- Using brioche or challah bread enhances the richness and texture of the pudding.
- Allowing the bread cubes to soak in the custard ensures a moist and creamy texture.
- The cream sauce can be made ahead and gently reheated before serving.
- For a gluten-free version, substitute the bread with a gluten-free option.
- Serve warm for best taste and texture.
